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Hi guys! I'm Seonkyoung Longest!
Welcome to my cooking channel (food channel)!
In this video I'm going to show you how to make Butternut Squash Rice and Miso Soup (Misoshiru).
What is miso? Miso is Japanese fermented soy bean paste, there are white miso, red miso and mixture of those two – yellow miso. Darker color is more stronger flavor and saltier as well. Miso soup is the most popular miso recipes out there.
Butternut squash rice goes beautifully with miso soup, it's perfect for cold weather.
I hope you enjoy my cooking video and recipes!
Thank you so much for watching!!
XOXO
Butternut Squash Rice Recipe
Ingredients
1 1/2 cups Short grain white rice
1 1/2 cups Chicken stock
2" X 2" Dried Kelb (konbu / dried seaweed), Optional
2 cups butternut squash, diced in 1/2 inch size cubes
4 Tablespoons butter or sesame oil
4 Tablespoons soy sauce
Directions
1. Wash rice gently and discard the milky water; Repeat until water is clear, about 3 to 4 times.
2. Cover rice with water to soak and set aside for 30 minutes. (Rice to absorb the water)
3. Place rice, chicken stock and kelb (konbu / dried seaweed) in a heavy bottomed pot, cover with lid. Bring to boil over medium high heat. As soon as it boiling stirring with wooden spoon quickly (Do not stir over 1 minute) to cook evenly and cover, reduce heat to medium low simmer for 5 minutes.
4. Add butternut squash and cover, reduce heat to low simmer for additional 5 minutes.
5. Remove from heat and let it stand for another 10 minutes. Do not open lid since you add squash. During these 10 minutes grains are allowed to settle and cooking process is completed.
6. Lift lid and discard kelb (konbu / dried seaweed). Stir rice and butternut squash with wooden spoon. Divide between 4 bowls; top with butter or sesame oil and soy sauce as desired.
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